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  • Prep
    25 min
  • Total
    25 min
  • Servings

Lentil Salad with Plum and Hazelnuts


  • 540 ml (1 can) lentils, rinsed and drained
  • 45 ml (3 tbsp) chopped parsley
  • 10 ml (2 tsp) Dijon mustard
  • 60 ml (4 tbsp) olive oil
  • 30 ml (2 tbsp) red wine vinegar
  • Freshly ground salt and pepper, to taste
  • 2 Belgian endives, leaves separated
  • 500 ml (2 cups) cherry tomatoes, halved
  • 225 g (1/2 lb) small plums, pitted and sliced
  • 200 g (1 container) Saputo Feta cheese, coarsely crumbled
  • 180 ml (3/4 cup) toasted hazelnuts, coarsely crushed
  • 30 ml (2 tbsp) honey
  • Olive oil, sufficient quantity


  1. In a bowl, combine the lentils, parsley, mustard, oil, vinegar, salt and pepper. Mix well, cover and refrigerate for 24 hours.
  2. Arrange the endive leaves on a large plate and scatter the tomatoes, plums, and Feta cheese over them. Top with the lentil mixture. Sprinkle with hazelnuts and drizzle with honey and a little oil.
  3. Serve promptly.